GRANDMA'S SECRET RECIPE: SVÍČKOVÁ AKA BRAISED BEEF SIRLOIN WITH BREAD DUMPLINGS

The Czech word 'Svíčková' translates to 'beef tenderloin'. However, since the actual beef tenderloin is one of the priciest cuts of beef, the average Czech typically opts for what we call 'beef shoulder', often referred to as 'fake tenderloin' among Czechs.

My grandmother's secret is to marinate the beef along with the vegetables a day before, using lemon butter and herbs. Additionally, the perfect mixture of root vegetables is crucial. According to Grandma's years of experience in making Svíčková, she suggests that the ideal ratio of carrot to parsley root to celeriac root should be 2:1:1.

And don't rely on roux to thicken the sauce; if it's not thick enough, you may not have used enough vegetables or have added too much stock.

INGREDIENTS (4 portions)

• 1.5 lb (680 g) beef sirloin or beef shoulder

• 2 oz (55 g) bacon fat

• 1 cup (235 ml) beef or vegetable stock

• salt

• pepper

• 1 tbsp vinegar

• 2 large carrots, diced

• 7 oz (200 g) root celeriac (1 medium root), diced

• 1 medium parsley root, diced

• 1 large onion, chopped

• 3.5 oz (100 g) butter, melted 

• 10 black peppercorns

• 4 allspice berries

• 2 bay leafs 

• juice from 1 lemon or 1 tbsp vinegar

• 1 cup (235 ml) heavy cream (plus some milk)

Prepare the meat by larding it—use a knife or large kitchen needle to make incisions and insert strips of bacon fat into the sirloin. It helps to freeze the fat beforehand for easier insertion along the entire length. Season the meat with salt and pepper, then add the spices, diced root vegetables, lemon juice, vinegar, and drizzle melted butter over the meat to seal in the flavors. Allow the meat to marinate overnight in the refrigerator.

Pour in the stock, cover with a lid, and place in the oven at 320 °F (160 °C) until the meat is tender enough to be easily pierced with a fork, typically taking 2-4 hours.

Once done, remove the meat from the pot and strain the vegetables through a fine sieve or cloth for a smoother texture. Use a hand blender if necessary to achieve a creamy consistency.

Next, add the cream and bring the mixture to a boil. Season with salt, lemon, vinegar. Slice the sirloin into half-inch thick rounds and return them to the sauce to heat through. Serve with cranberry preserve, and for a traditional touch, add a dollop of whipped cream to the sauce.

THE BREAD DUMPLINGS

• 2 pinches of salt

• ½ tsp ground mace

• 2 cups (475 ml) coarse flour (hruba mouka)

• 2 cups (475 ml) semi-coarse flour (polohruba mouka)

• Approx. 1 cup (235 ml) lukewarm milk 

• 2 tsp sugar

• 2-3 rolls or buns

• 1 egg

• 1 cube fresh yeast

To begin, combine the flours with the salt and spices.

Next, dissolve the sugar in half of the milk and add crumbled yeast, allowing it to activate until small 'islands' of new yeast form on the surface. Incorporate the egg into the flour mixture, followed by gradually pouring in the milk and yeast mixture while kneading with your hands. Continue adding milk until the dough reaches a smooth consistency that is neither too dry nor too sticky (although it may be slightly wetter and stickier than anticipated, as the buns will absorb some of the moisture).

Dice the rolls or buns into small pieces, slightly smaller than half an inch cubed, and gently fold them into the dough. Shape the dumpling mixture into one or more rolls, aiming for a diameter of 2-3 inches to yield adequately sized dumplings after allowing the dough to rise for approximately 45 minutes.

Carefully lower the roll into a pot of salted boiling water and cook for 16-19 minutes, ensuring it is removed before the crust becomes slimy. To prevent collapse upon cooling, prick the dumpling with a fork.

When ready to serve, slice the dumpling into circles approximately 2/3 inches thick, ideally using a floss or cheese wire.

Feeling unsure about your cooking skills?

Are you not the most confident chef or perhaps feeling intimidated by the complexity of the recipe? Not to worry! You can still savor this delicious dish on our Yummy Prague adventure! or e-mail us for personalized offer.

YUMMY PRAGUE TOUR

Book Now

E-mail: info@feedmeprague.com